Saint Honoré Lemon & Passionfruit Gateau
Serves 1 person
60mins Prep
40-55mins Cook
This gateau is a fancy French dessert with a zesty Barker’s Professional Lemon & Passionfruit Fruit Silk twist. It’s as impressive as it is delicious.
By Barker's Professional
Ingredients
- 85 g
- 250 g Butter
- 5 g Sugar
- 5 g Salt
- 475 g Water
- 340 g Flour
- 10-12
- 500 g
- 30 g Icing sugar
- 2 g Vanilla bean paste
- 250 g
- 10 g
- 50 g
- 10 g Warm water
Method
- Heavily dock the flakey or puff pastry disc and set to one side on a tray lined with greaseproof paper and place in the refrigerator for at least an hour.
- Preheat the oven to 175˚C.
- Combine the butter, sugar, salt and water in a heavy based saucepan. Heat the ingredients and bring to just a boil. Don’t allow the water to boil for too long as it will begin to evaporate and compromise the final dough.
- Remove from the heat an immediately add the flour, using a wooden spoon, quickly beat the flour through, forming a thick paste.
- Return the saucepan to the heat and continue beating for a further 30 seconds, the mixture should thicken and form a mass, it will easily pull away from the saucepan as well.
- Transfer the paste to a mixer, fitted with a paddle.
- Begin beating the paste on a slow speed, this will allow some steam to escape and start to reduce the temperature of the paste.
- Working with one at a time, crack each egg into a small bowl and then add it to the paste, beating continuously until the paste is smooth and shiny. You will know you have added enough egg when a ribbon of dough forms and does not break when the paddle is lifted out of the bowl
- Transfer the paste to a piping bag fitted with a medium round nozzle.
- Remove the flakey/puff pastry from the fridge, beginning from the outside edge carefully pipe a circle of choux pastry around the edge.
- Pipe a second circle further into the centre, brush both choux circles with egg wash.
- Bake for approximately 20 minutes or until golden brown (this will vary from oven to oven).
- On a tray pre-lined with grease proof paper pipe about 12 x 1.3 centre rounds onto the baking sheet.
- Lightly wash with egg wash.
- Preheat your oven to 260˚C.
- Place your profiteroles into the oven and turn the oven off. Leave for 15 minutes.
